How Much Food Do We Waste? Eye-Opening Stats and Ways to Cut Back in 2025

Food waste isn’t something most of us think about too often. Tossing leftovers or forgetting a bag of salad in the fridge feels pretty harmless in the moment. But this isn’t just a small-scale issue—it’s part of a much bigger problem that’s hurting the planet, costing a lot of money, and impacting food availability around the world.

The thing is, a lot of this waste is completely avoidable. From the way food is produced and shipped to how we shop and cook at home, there are so many chances to use more and waste less.

And no—it doesn’t take perfection to make a difference. Just being a bit more aware and adjusting a few habits can go a long way. In this guide, we’ll break down where food waste is happening, why it’s happening, and what simple steps we can all take to help turn things around.

The Hard Truth About Food Waste

Globally, about one-third of all food produced ends up going to waste. That’s roughly 2.5 billion tons every year (UNEP Global Food Waste Report).

Cost-wise, we’re talking between $940 billion and $1 trillion lost every year (ReFED).
Environmentally, food waste is responsible for around 6–10% of global greenhouse gas emissions (World Resources Institute).
Land use? We use an area bigger than China to grow food that never gets eaten (UNEP).
Water? Around 25% of agricultural water is spent on food that ends up in the trash (World Resources Institute).

And in the U.S.?

About 60 million tons of food are wasted every year.
That leads to $108 billion in losses for food producers, $162 billion in restaurant waste, and $261 billion worth of food that consumers buy—but never eat (ReFED, EPA).

When you compare regions, the gap is pretty clear:

People in North America and Europe waste about 95–115 kg per person every year.
In Sub-Saharan Africa, it’s only around 6–11 kg per person (UNEP).

Where Is All This Waste Coming From?

Most of it—around 60%—actually happens at home. Restaurants and other food services make up about 28%, and retailers are responsible for the final 12% (UNEP).

So while it’s easy to blame supermarkets or supply chains, a lot of the power to fix this sits with us—in our own kitchens.

Why It Happens

A lot of it comes down to everyday habits. Buying more than we need, tossing “ugly” but perfectly edible produce, and being unsure what food labels like “best before” or “use by” actually mean.

But it’s not just on consumers. Some of the waste happens way before food even reaches us—through inefficient farming, unpredictable weather, and overproduction. And in restaurants? Think oversized portions, poor inventory tracking, and food safety policies that err heavily on the side of caution.

It’s a tangled problem—but one with plenty of opportunities to do better.

20 Low-Effort, High-Impact Ways to Cut Food Waste

You don’t have to be perfect, go zero-waste overnight, or completely change how you live. Start with a few small shifts—here are 20 ideas to help:

Plan your meals – Write a list, shop intentionally.
Store food properly – Know what goes in the fridge, what doesn’t.
Ignore the “perfect” look – That crooked carrot still tastes great.
Understand date labels – “Best before” doesn’t mean “bad after.”
Organize your fridge – Put older items front and center.
Get creative with leftovers – Stir-fries, soups, and wraps are your friends.
Compost what you can – Even if it’s just a small bin.
Freeze food before it goes off – Not after.
Serve smaller portions – You can always go back for seconds.
Take stock before shopping – Check your pantry and fridge first.
Donate what you won’t use – Unopened, unexpired? Someone else could use it.
Preserve extra produce – Try freezing, pickling, or drying.
Buy local and in season – It usually lasts longer and cuts waste.
Try a food-tracking app – Simple reminders can make a difference.
Involve your household – Get everyone on board.
Share when eating out – Or take leftovers home.
Stock up on long-lasting basics – Frozen veg, canned beans, etc.
Cook just enough – And save what you don’t eat.
Support food rescue efforts – Or volunteer with local food recovery programs.
Use scraps – Broths, pestos, and stir-fries love carrot tops and herb stems.

Why It Matters—And What’s Next

If we don’t change course, food waste is expected to grow by another third by 2030 (UNEP).

But here’s the upside: small, consistent efforts really do add up. Less waste means more resources saved, fewer emissions, and more food reaching the people who need it.

So whether it’s skipping the multi-pack of lettuce or finally learning to freeze leftovers properly—it all helps. Because when it comes to food waste, every bite counts.